Chemmeen Kinnapathiri ~ Malabar Prawn Rice Pancakes

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A lovely read and a slide I want to save up here… 🙂

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Malabar is so well known for their variety of non-vegetarian snacks. Give the ladies there a bucket of eggs, lots of chicken, meat and fish and they will come up with varieties of snacks you can never imagine! This is one of them. Even though I don’t have prawns, I do make it for my family or when I have relatives visiting. Ever since I saw this video, I was waiting for a chance to make it and the chance came when there was a get together of relatives at my aunt’s house, so I naturally volunteered to carry something along with me. Making this also gave me a chance to pull out my new steamer! 😉 Kinnapathiri is nothing but a steamed flat bread in layers. It is prepared by steaming the batter in layers, and having one big cake which can be cut and served with any spicy curry of your choice. The addition of the prawn masala moves it into the category of a snack. You don’t need anything to go in its side, just a cup of hot tea and you are very well to go! The spicy masala complements the plain rice batter and makes it delicious. What more… it is a steamed snack, so it is healthy in its own way! You can replace the prawn with chicken or meat and make it as well. Off to the recipe…

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Chemmeen Kinnapathiri

Course Snacks

Cuisine Malabar

Prep Time 2 hours hours

Cook Time 1 hour hour

Total Time 3 hours hours

Servings 8 -10

Author Rafeeda

Ingredients

• For masala:
• 450 gm small shrimps I used frozen
• 1 tsp red chili powder
• 1/2 tsp Kashmir chilli powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp vinegar
• 1 tbsp coconut oil
• 3 large onions minced
• 1 tsp ginger garlic paste
• 1 large tomato chopped
• 1/2 tsp fennel powder
• 1/2 tsp garam masala powder
• Pepper to taste
• For pathiri:
• 1 1/4 cup basmati rice
• 3/4 cup palakkadan matta rice
• 1 1/2 cup grated coconut
• 3 cups water
• 3 cardamom
• Salt to taste

Instructions

• Keep the rices for the pathiri soaked for at least two hours.
• For preparing the masala, mix the prawns along with the ingredients from red chilli powder to vinegar and keep aside for around 30 minutes.
• Heat oil in a saucepan. Add the prawns along with the marinade and fry till it gets almost done. Drain the prawn and set aside.
• In the same pan (add more oil if needed), add the onions and saute till wilted.
• Add the ginger garlic paste and cook till raw smell is gone.
• Add the tomato and cook till it is mashed.
• Add the fennel and garam masala powders and saute briefly.
• Now add the cooked prawns and mix well. Cook for another 5 minutes for the flavors to intermingle. Add pepper and salt as required. Switch off and allow to cool completely.
• Meanwhile, drain the rice and wash well.
• In a grinder, add the grated coconut, water and cardamom and blitz well. Drain into a sieve and take out the maximum coconut milk. Discard the reamining.
• In the same grinder, add the drained rice along with the coconut milk and salt to taste and grind till you get a smooth paste.
• Pour into a pan and adjust the thickness by adding water. The batter should be in between the thickness of idli and dosa batter - not too thick and not too thin.
• Grease a pan well. I used a 9 inch cake non-stick cake pan.
• Heat water in your steam pan and keep everything ready.
• Pour a ladle full of batter into the greased pan and keep in your steamer plate.
• Steam it for a few minutes till it is non-sticky to touch. Sprinkle some of the prawn masala and pour another ladle of batter on top.
• Steam till firm to touch. Continue the process till the pan is full. I made two cakes of the size seen in the picture.
• Take out the pan and keep aside to cool slightly. Slowly flip onto a plate. Cut into pieces and serve warm with tea.